# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
03 - 1 cup unsalted butter, room temperature
04 - 3/4 cup powdered sugar
05 - 1 teaspoon pure vanilla extract
→ Add-ins
06 - 3/4 cup roasted, shelled pistachios, roughly chopped
07 - 4 ounces dark chocolate (60–70%), chopped into chunks
→ Finishing
08 - 1 large egg, lightly beaten (for egg wash)
09 - 1/4 cup coarse sugar (e.g., turbinado or demerara)
10 - Flaky sea salt, for sprinkling
# Directions:
01 - Whisk together flour and fine sea salt in a medium bowl. Set aside.
02 - Beat butter and powdered sugar until smooth and creamy, approximately 2 minutes. Incorporate vanilla extract.
03 - Add flour mixture to the wet ingredients and mix on low speed until just combined.
04 - Fold in chopped pistachios and dark chocolate chunks until evenly distributed throughout the dough.
05 - Divide dough in half. Shape each portion into a 1.75-inch diameter log on parchment paper. Wrap tightly and refrigerate for a minimum of 2 hours until firm.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Unwrap chilled logs, brush with beaten egg, then roll in coarse sugar to coat thoroughly.
08 - Using a sharp knife, cut logs into 1/2-inch thick slices. Arrange cookies 1 inch apart on prepared baking sheets.
09 - Sprinkle each cookie with flaky sea salt. Bake for 12–14 minutes, until edges turn golden.
10 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
